Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.



Ingredient Checklist


Instructions Checklist
  • Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.

  • Whisk eggs in a large bowl. Stir in mushroom mixture.

  • Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.

  • Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

Reviews (2)

1 Ratings
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Rating: Unrated
I have been making this recipe for Passover ever since it 1st appeared in the MS mag in '95. I always double the recipe as my daughters & guests take some home and we need some for lunch during the week. They are easy to make and are absolutely delicious. Just as our dinner table would not be complete without a Seder Plate, neither would we be without these Matzah Brei Pancakes. Chag Semeach!
Rating: Unrated
I'd like to see a picture of this